Zucchini spirals with basil pesto and brown butter
These precooked zucchini noodles need just a warm pan and browned butter to turn a quick shelf staple into dinner. The toasted hazelnut notes of brown butter echo the pesto's richness, and a squeeze of lemon brings the whole plate into focus.
About 190 calories a serving, 2 g protein, 8 g carbohydrate, 19 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 1 lemon
From your shelf
- 1 package zucchini spirals with basil pesto
Staples
- 3 tablespoons butter
- to taste salt
- to taste pepper
- Set a large skillet over medium-high heat. When it is hot, add 3 tablespoons butter and let it foam, swirling the pan often until the solids turn golden and smell nutty, about 3 minutes.
- Add the zucchini spirals with their pesto and toss gently until warmed through, about 2 minutes. Taste and season with salt and pepper.
- Divide the noodles between two plates. Cut the lemon in half, squeeze juice from one half over each plate, and serve at once.
Note Swap brown butter for garlic-infused oil if you prefer. Leftovers keep in a sealed container in the fridge for two days; reheat gently over low heat with a splash of water. Serve with crusty bread and a simple green salad.
On the label
PRECOOKED ZUCCHINI, EXTRA VIRGIN OLIVE OIL, WATER, BASIL, CHEESE (MILK, SALT, MICROBIAL RENNET, LACTIC FERMENTS), SUNFLOWER SEED OIL, SALT.
Tattooed Chef, frozen dinners & entrees, serving 113 g, package 12 oz/340 g. Ingredients as printed on the label.
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Cooks as zucchini, pesto, italian seasoning. Half of it left? Use up the zucchini.